Sole Meuniere

Name: Sole Meuniere
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: French
Ingredients: 16 oz sole fillets (or flounder), patted dry; 1/3 cup all-purpose flour; 4 tbsp unsalted butter (for cooking); 4 tbsp unsalted butter (for the sauce); 1 lemon, juiced; 2 tbsp fresh flat-leaf parsley, finely chopped; 2 tbsp capers, drained; 1 tsp kosher salt; 1/2 tsp white pepper, freshly ground; 4 lemon wedges (for serving)

A French classic of delicate sole fillets dredged in flour and pan-fried in butter, finished with a beurre noisette and fresh lemon sauce. Simple, elegant, and on the table in under 20 minutes.

25 minEasyServes 2380 cal/serving

FrenchDinnerStovetopPescatarianHigh ProteinLow CarbHalal-friendlyPork-FreeAlcohol-FreeCorn-Free

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Ingredients

16 oz sole fillets (or flounder), patted dry
1/3 cup all-purpose flour
4 tbsp unsalted butter (for cooking)
4 tbsp unsalted butter (for the sauce)
1 lemon, juiced
2 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp capers, drained
1 tsp kosher salt
1/2 tsp white pepper, freshly ground
4 lemon wedges (for serving)

Instructions

1

Season 16 oz sole fillets (or flounder) (patted dry) on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground white pepper. Spread 1/3 cup all-purpose flour on a plate and dredge each fillet lightly on both sides, shaking off excess.
2

Heat a large skillet over medium-high heat until hot. Add 4 tbsp unsalted butter (for cooking). When the foam subsides and the butter is lightly golden, add the sole fillets in a single layer.
3

Cook the sole undisturbed for 2 minutes until golden on the first side. Gently flip and cook for 1-2 minutes more until opaque and the internal temperature reaches 145°F (63°C). Transfer to warmed plates.
4

Working quickly, add 4 tbsp unsalted butter (for the sauce) to the same pan. Swirl over medium heat until it turns nutty and brown, about 1-2 minutes. Add 2 tbsp drained capers and stir for 30 seconds.
5

Remove from heat and squeeze 1 juiced lemon into the pan - it will sizzle. Stir in 2 tbsp finely chopped fresh flat-leaf parsley.
6

Immediately pour the beurre noisette over the sole fillets. Serve at once with 4 lemon wedges (for serving).

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Questions

What is Sole Meuniere?

A French classic of delicate sole fillets dredged in flour and pan-fried in butter, finished with a beurre noisette and fresh lemon sauce. Simple, elegant, and on the table in under 20 minutes. This reference files it under French dinner: made on the stovetop, rated easy and about 25 minutes start to finish.

What internal temperature should Sole Meuniere reach?

For Sole Meuniere, the target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

What can I use instead of capers in Sole Meuniere?

The entry for Sole Meuniere calls for 2 tbsp capers, drained. In its place: Chopped green olives give the same briny pop.

Can I use a different white fish instead of the sole in Sole Meuniere?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Sole Meuniere uses 16 oz sole fillets (or flounder), patted dry.

Can I make Sole Meuniere dairy-free?

Yes. The dairy in Sole Meuniere is 4 tbsp unsalted butter (for cooking), 4 tbsp unsalted butter (for the sauce). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How do I store and reheat Sole Meuniere?

Refrigerate what is left of Sole Meuniere within two hours and eat it within three days. Reheat gently on the stovetop.

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